PAPPAROTI (MEXICAN COFFEE BUNS)

1: place the flour, sugar, yeast, and salt into a stand mixer bowl and turn on to quickly mix them all together.

 2: pour in the egg and the milk and mix to form a dough.

 3: allow the dough to knead for about 8 minutes, on medium speed.

 4: now add the butter turn the mixer back on and knead the dough for another 5 minutes, on medium speed.

 5: tip the dough out onto a floured surface and divide the mixture up into 12 pieces.

 6: roll each piece into a nice smooth ball. Place on a baking tray, cover, and leave to rest for 10 minutes.

 7: after 10 minutes take each ball and flatten it with the palm of your hand.

 8: place a piece of filling butter into the middle and wrap the dough around it. Pinch the edges together firmly so the butter doesn’t ooze out when baked.

 9: Place the filled dough ball onto a baking tray.

 10: once all the balls are filled, cover and leave to rise in a warm place for about 45 minutes.

 11: to make the topping: place the sugar and butter into the stand mixer and beat together till they are nice and fluffy.

 12: slowly add the beaten eggs.

 13: add the coffee and mix in.

 14: now spoon in the flour until it is all incorporated and you have a fluffy frosting.

 15: Place the frosting into a ziplock bag, and cut the bottom to pip.

 16: now Preheat the oven to 200c, 400f, gas mark 6.

 17: starting on the top of the bun in the middle, pipe a continuous circle going round and round the dough until all of the top of the ball is covered. 

 18: once all the balls of dough are covered with the frosting place them into the preheated oven for 12-15 minutes or until golden brown. 

 19: remove from the oven once they are cooked and allow to cool.

 20: serve with coffee and enjoy.

 NOTE: store in an airtight box, and when serving warm in the microwave for 30 seconds.